Senchas, typically from Japan, are known for their intensely grassy flavor profile. This is due to the steaming process they use, which draws out more of the chlorophyll like in a vegetable, rather than the typical green tea method of pan-frying or roasting. While this method is used almost exclusively in Japan, we have found the exception to the rule.
Our Green Assam Indian Sencha is a sublimely unique tea. Grown on the Chota Tingrai family estate south of Tinsukia in far northeastern Assam, India, the Green Assam features all those subtle malty notes you know and love, but in a completely different way. Intense grassiness comes out over the malt like a typical sencha, but with far more grounded earthy flavors than you'd expect. This one needs very little time, only 45 seconds in the cup, and easily goes a second, third, maybe even a fourth round. Remember to watch the water temperature on this one! Boiling water will make the tea bitter and scorch the leaves, ruining the flavor.
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use 80°C/175°F water
- Steep for 45 seconds, strain leaves, and enjoy!
- Too strong? Drop to 30 seconds, or use 5g of leaf instead!
- Too light? Kick it up by 30 seconds, or use 10g of leaf instead!
USDA Organic Indian Assam sencha steamed green tea.